Stuffed zucchini blossoms: the stove top method (Κολοκυθοανθοι γεμιστοι)

As soon as summer arrives, my cravings for stuffed zucchini blossoms begins. Stuffed zucchini blossoms are a summer staple dish in many Greek homes. They are incredibly delicate and have a subtle flavour, taking well to aromatics such as fresh herbs and lemon or for a more spicy approach, fresh grated tomato and smoky bukovo chilli flakes.

There are two ways in which the blossoms are traditionally prepared in Greece; either via a stove top method or baked in the oven. Both ways of preparing the blossoms is delicious and usually really comes down to how you were taught by your mother or grandmother. In this post, I'm offering the stove top method and a follow up post will feature the baked method!

While zucchini blossoms are relatively cheap and easy to buy at markets in Greece, the same is not true in Australia. Although, they do make an appearance at some of our farmer's markets and are of high quality, the blossoms are often only available in small quantities with and come with a hefty price tag (when compared to markets in Greece). So this year, I decided to grow my own and I have reaped the rewards. From a couple of zucchini plants we have had a bounty of blossoms and their small young tender zucchini.

If you do grow your own, it is always best to pick the blossoms in the morning while they are open. If your blooms have wilted you can also pop them in some cold water for about ten or fifteen minutes to refresh the blooms. If you don't pick the blossoms early they will close up and you cannot open them without tearing the delicate petals.

This recipe is perfect for vegetarians or vegans. I have used my mother in law's suggested recipe but experimented with a mixture of brown rice and quinoa (instead of the usual white carolina rice). I also used  one of the beautiful spices from the Greek company 'Sparoza' which gives the final dish a brilliant lemony tang.  Feel free to experiment with the herbs or spices you wish to add. If you don't add the lemon in this dish you can opt instead to use about a cup and half of freshly grated tomato and a touch of bukovo chilli flakes (to taste) added to the stuffing mixture.

Stuffed zucchini blossoms: the stove top method (Κολοκυθοανθοί γεμιστοί)

About 30 zucchini flowers
1/2 cup of brown basmati rice
1/2 cup white quinoa
1 small finely chopped red onion
4 freshly green shallots, finely chopped
1/2 bunch finely chopped parsley
1/2 bunch finely chopped fresh mint
1/2 bunch of finely chopped fresh dill
1 tablespoon Sparoza herb & spice blend with lemon zest
1/2 cup pine nuts
Kallas lemon sea salt and freshly ground black pepper to taste 
2 tablespoons of EVOO (plus extra to coat the bottom of the saucepan)
1 & 1/2 cups of water
Juice from 1-2 fresh lemons, to taste


1. Place the flowers in a large bowl of cold water and remove the stems. Drain well.
2. Place the rice and quinoa in a colander and rinse with running water to remove excess starch. Set aside.
3. Make the stuffing: in a bowl, mix together the rice, quinoa, onion, shallots, pine nuts, parsley, mint, dill, Sparoza spice blend and olive oil. Season to taste.
4. Using a spoon, very carefully stuff each flower with some mixture, taking care not to split or tear the flower. Once filled, fold over the ends of the petals.
5. Add olive oil to the bottom of a saucepan (the pan should be large enough to hold all the flowers in one circular layer).
6. Arrange the flowers in the saucepan in a circular pattern, side by side.
7. Pour 1.5 cups of water in each saucepan, the lemon juice and an extra drizzle of olive oil. The water should come up to just under the height of the zucchini flowers.
7. Place a sheet of baking paper and a large inverted plate to cover the flowers. Place the saucepan on  medium heat on your stove top and cooking for about 30-40 minutes or until most of the liquid has been absorbed.

No comments

Post a Comment

Thank you for your comments, I really appreciate every single one!

© Mulberry and Pomegranate
Maira Gall